United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty Crops

Inspection

Division

United States Standards 

for Grades of

Frozen Sweetpotatoes

Effective date DRAFT

DRAFT
Discussion draft for the revision of the U.S. Standards for Grades of Frozen 

Sweet Poatatoes November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch

Specialty Crops Inspection Division

STOP 0247

1400 Independence Ave. SW

Washington, DC 20250-0247

Telephone: 202 720-5021

Fax: 202 690-1527

Email: brian.griffin@ams.usda.gov

THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN 

APPROVED FOR USE BY THE U.S. DEPARTMENT OF AGRICULTURE

DRAFT
This is the second issue of the United States Standards for Grades of Frozen 

Sweetpotatoes published in the FEDERAL REGISTER ________________. This issue 

supersedes the first issue which was published in the Federal Register August 2, 1962 

and became effective September 4, 1962. 

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of processed fruits and vegetables, these standards are designed to facilitate 

orderly marketing by providing a convenient basis for buying and selling, for establishing 

quality control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by 

the Federal inspection service, the only activity authorized to approve the designation of 

U.S. grades as referenced in the standards, as provided under the Agricultural 

Marketing Act of 1946. This service, available as on-line (in-plant) or lot inspection and 

grading of all processed fruit and vegetable products, is offered to interested parties, 

upon application, on a fee-for-service basis. The verification of some specific 

recommendations, requirements, or tolerances contained in the standards can be 

accomplished only by the use of on-line inspection procedures. In all instances, a grade 

can be assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of 

several processed fruits and vegetables are available upon request for a nominal 

fee. These manuals or instructions contain detailed interpretations of the grade 

standards and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data 

and views submitted, and the Department welcomes suggestions which might aid in 

improving the standards in future revisions. Comments may be submitted to, and 

copies of standards and grading manuals obtained from:

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS

U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

DRAFT

Washington, D.C. 20250
United States Standards for Grades of Frozen Sweetpotatoes

Section Page No.

§52.5001 Product description. ................................................................................. 2 

§52.5002 Colors of frozen sweetpotatoes. .............................................................. 2 

§52.5003 Styles of frozen sweetpotatoes. ............................................................... 2 

§52.5004 Grades of frozen sweetpotatoes. ............................................................. 3 

§52.5005 Ascertaining the grade of a sample unit................................................... 3 

§52.5006 Color ........................................................................................................ 4 

§52.5007 Uniformity of size. .................................................................................... 5 

§52.5008 Defects. ..................................................................................................... 8 

§52.5009 Character.................................................................................................. 9 

§52.5010 Preparation by heating............................................................................ 10 

§52.5011 Ascertaining the grade of a lot. ............................................................... 11 

§52.5012 Score sheet for frozen sweetpotatoes. ................................................... 12 

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as 

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with 

applicable State laws and regulations.

DRAFT
2 

§52.5001 Product description.

Frozen sweetpotatoes is the product prepared from the clean, sound root of 

sweetpotatoes (Ipomoea batatas) by washing, sorting, trimming, draining, and peeling, 

as the case may be. The product may or may not be cooked; may be prepared with the 

addition of suitable seasoning ingredient(s), sweetening ingredient(s), antioxidant(s), 

edible oil(s), spices, or other suitable additives permissible under the Federal Food, 

Drug, and Cosmetic Act. Such ingredients may or may not be admixed with the 

sweetpotatoes or they may be contained separately from the sweetpotato ingredient. 

When the sweetpotatoes have been cooked or partially cooked prior to freezing and are 

packed with a high density sirup and/or sugar to produce a candied effect, the frozen 

sweetpotatoes may be considered Candied Sweetpotatoes for the purposes of this 

subpart. In lieu of peeling, the product may be prepared as unpeeled sweetpotatoes in 

baked or stuffed form, with or without the addition of edible fat or oil to the peel. Stuffed

form consists of cooked potatoes where the flesh has been removed from the peel, has 

been comminuted or crushed, and has been replaced in the peel or a preformed shell. 

The product is frozen in accordance with good commercial practice and maintained at 

temperatures necessary for the preservation of the product.

§52.5002 Colors of frozen sweetpotatoes.

(a) Golden.

 (b) Yellow.

(c) Mixed (golden and yellow).

§52.5003 Styles of frozen sweetpotatoes.

(a) Whole.

(1) Peeled.

(2) Baked (unpeeled).

(3) Stuffed (in peel or preformed shell).

(b) Halved (or halves).

(1) Peeled.

(2)

DRAFT

Stuffed (in peel or preformed shell).
3 

(c) Sliced. This style consists of peeled units, cut longitudinally and/or 

crosswise, with flat-parallel or corrugated-parallel surfaces.

(d) French-cut. This style consists of peeled units cut into strips, commonly 

called French-style cut, which may have flat, corrugated, or crinkle cut

surfaces. 

(e) Diced. This style consists of peeled units cut into recognizable cubeshape units.

(f) Cut or chunks. This style consists of peeled units of irregular sizes and 

shapes which do not conform to any of the foregoing single styles.

(g) Mashed or Souffle. This style consists of peeled, cooked, and wholly 

comminuted or crushed sweetpotatoes, which may be molded or formed 

into pre-determined size and shape.

(h) Mixed or combinations. This style consists of peeled units which are a 

combination of two or more of the foregoing styles.

§52.5004 Grades of frozen sweetpotatoes.

(a) U.S. Grade A is the quality of frozen sweetpotatoes that possess similar 

varietal characteristics; have a normal flavor and odor; have a good or 

reasonably good color; practically uniform, or reasonably uniform in size 

for the applicable style; are practically free from defects; possess a good 

character; and score not less than 90 points when scored in accordance 

with the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen sweetpotatoes that may possess 

similar or mixed varietal color characteristics; have a normal flavor and 

odor; have a reasonably good color; are reasonably uniform in size for the 

applicable style; are reasonably free from defects; possess a reasonably 

good character; and score not less than 80 points when scored in 

accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of frozen sweetpotatoes that fail to meet the 

requirements of U.S. Grade B.

§52.5005 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the 

standards, the following quality factors are evaluated in ascertaining the 

grade of the product:

DRAFT
4 

(1) Factors not rated by score points.

(i) Varietal characteristics, as applicable.

(ii) Flavor and odor. A representative sample of the product is 

cooked to determine flavor and odor. Normal flavor and 

odor means that the flavor of the product before and after 

cooking is characteristic of properly prepared sweetpotatoes 

and is free from objectionable flavors and objectionable 

odors of any kind.

(2) Factors rated by score points.

(i) The relative importance of each factor which is scored is 

expressed numerically on the scale of 100. The maximum 

number of points that may be given such factors are:

Factors: 

Color.....................................................................

Uniformity of size .................................................

Absence of defects ...............................................

Character..............................................................

 Total Score ............................................................

Points

20

20

40

20

100

(ii) Quality factors of color, uniformity of size, and absence of 

defects are determined by observing the product in the 

frozen or partially frozen state as soon as the units are 

separable into individual units, as the case may be, and after 

the product has been prepared by heating in a suitable 

manner; the factors of color and character (including 

consistency, as applicable) and flavor are evaluated after the 

product has been prepared by heating in a suitable manner 

as prescribed in this subpart.

§52.5006 Color

(a) General. The color of the product (before and after heating) is evaluated 

on the internal color in whole baked, whole stuffed, and halved stuffed 

styles and on the overall external color appearance for all other styles. 

Color variations due to packing media consisting of brown sugar or 

sweetening mixtures including brown sugar and spices are considered 

characteristic. 

DRAFT
5 

(b) "A" classification. Frozen sweetpotatoes that possess a good color may 

be given a score of 18 to 20 points. Good color means a reasonably 

bright characteristic color (either yellow or golden, but not mixed) and that 

there may be reasonable variations of such characteristic color among the 

units, in each unit, or in the mass. 

(c) "B" classification. If frozen sweetpotatoes possess a reasonable good 

color, a score of 16 or 17 points may be given. Reasonably good color

means that the color (yellow, golden, or mixed) may be variable among the 

units, in each unit, or in the mass and that the color may be no more than 

slightly dull. Mixed color types shall not be graded above U.S. Grade B, 

regardless of the total score for the product (this is a partial limiting rule).

(d) "SStd" classification. If frozen sweetpotatoes possess an off-color, a 

score of 0 to 15 points may be given. Off-color means that the over-all 

color is extremely dull, such as, but not limited to the presence of units that 

are extremely oxidized or the presence of units that are green colored. 

Frozen sweetpotatoes that score in this classification shall not be graded 

above Substandard, regardless of the total score for the product (this is a 

limiting rule).

§52.5007 Uniformity of size.

(a) General. The factor of uniformity of size for the styles of mashed and 

mixed frozen sweetpotatoes is not scored; the other three factors (color, 

absence of defects, and character) are scored and the total multiplied by 

100 and divided by 80, dropping any fractions to determine the total score.

(b) Definition of a small unit. A unit that weighs less than 1/10 ounce is 

considered a small unit when contained in sliced, French-cut, or cut 

styles. 

(c) "A" classification. Frozen sweetpotatoes that are practically uniform in 

size may be given a score of 18 to 20 points. Practically uniform in size

in styles other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity 

requirements for "A" classification in Table I of this subpart; and, in 

addition

(2) The over-all appearance of the product for the applicable style is 

DRAFT

not materially affected by units of abnormal size and shape.
6 

(d) "B" classification. If the frozen sweetpotatoes are reasonably uniform in 

size, a score of 16 or 17 points may be given. Reasonably uniform in 

size in styles other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity 

requirements for "B" classification in Table I of this subpart; and, in 

addition

(2) The over-all appearance of the product for the applicable style is 

not seriously affected by units of abnormal size and shape.

(e) "SStd" classification. Frozen sweetpotatoes that fail to meet the 

requirements of paragraph (d) of this section may be given a score of 0 to 

15 points and shall not be graded above Substandard, regardless of the 

total score for the product (this is a limiting rule).

DRAFT
7 

Table I-Uniformity of Size Requirements for Certain Styles of Frozen Sweetpotatoes

Styles, as applicable

"A" classification "B" classification

Uniformity of size Uniformity of size

Whole:

(1) Peeled ...........................

(2) Baked (unpeeled)

(3) Stuffed...........................

May vary moderately in size.......................................

The weight of the smallest unit is no less than 2/3 

the weight of the largest unit.

May very considerably in size.

The weight of the smallest unit is no less than 1/2 

the weight of the largest unit.

Halves;

(1) Peeled ...........................

(2) Stuffed...........................

May vary moderately in size.......................................

The weight of the smallest unit is no less than 2/3 

the weight of the largest unit.

May vary considerably in size.

The weight of the smallest unit is no less than 1/2 

the weight of the largest unit.

Small Units Small units

Sliced

French-cut

Cuts (or chunks) ..................

May vary moderately in size 

except that the thickness of 

slices are reasonably 

uniform.

Composite weight 

does not exceed 

5% by weight of 

all units

May vary considerably in size 

except that the thickness of 

slices are fairly uniform.

Composite weight 

does not exceed 

10% by weight of 

all units

Diced ................................... May vary moderately in size. No limits May vary considerably in size No limits

7

DRAFT
8 

§52.5008 Defects.

(a) General. The factor of defects refers to the degree of freedom from 

particles of peel in peeled styles; broken skins and broken or distorted 

preformed shells in whole baked, whole stuffed, and halves stuffed styles; 

primary and secondary rootlets, fibrous ends, discolored areas, and corky 

areas, or from other defects that detract from the appearance or edibility of 

the unit or product.

(b) "A" classification. Frozen sweetpotatoes of any style that are practically 

free from defects may be given a score of 36 to 40 points. Practically 

free from defects has the following meaning for the applicable styles:

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell is 

not broken nor the shell distorted to any noticeable extent other 

than in the opening in whole stuffed style; and the units are 

practically free from primary and secondary rootlets, internal fibers, 

internal corky areas, and any other defects which do not affect 

materially the appearance or the edibility of the product.

(2) Whole peeled; halves peeled; mashed. The product may contain 

not more than a slight amount of particles of peel, primary and 

secondary rootlets, untrimmed fibrous ends, discolored areas, corky 

areas, and any other defects which do not affect materially the 

appearance or the edibility of the product.

(3) All other styles. The aggregate weight of all defective units does 

not exceed 5 percent, by weight, of all the units. One unit in a 

container is permitted to be defective if such unit exceeds the 

allowance of 5 percent, by weight: Provided, That in all containers 

comprising the sample such defective units do not exceed 5 

percent, by weight, of all the units, and the overall appearance and 

edibility of the product is not materially affected by the presence of 

defective units.

(c) "B" classification. If the frozen sweetpotatoes of any style are 

reasonably free from defects, a score of 32 to 35 points may be given. 

Frozen sweetpotatoes that fall into this classification shall not be graded

above U.S. Grade B, regardless of the total score for the product (this is a 

limiting rule). Reasonably free from defects has the following meaning 

for the applicable styles:

DRAFT
9 

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell 

may be broken or the shell distorted to some extent other than in 

the opening in whole stuffed style; and the units are reasonably free 

from primary and secondary rootlets, internal fibers, internal corky 

areas, and any other defects which do not affect seriously the 

appearance or edibility of the product.

(2) Whole peeled; halves peeled; mashed. The product may contain 

no more than a moderate amount of particles of peel, primary or 

secondary rootlets, untrimmed fibrous ends, discolored areas, corky 

areas, and any other defects which do not affect seriously the 

appearance or edibility of the product.

(3) All other styles. The aggregate weight of all defective units does 

not exceed 10 percent, by weight, of all the units. One unit in a 

container is permitted to be defective if such unit exceeds the 

allowance of 10 percent, by weight: Provided, That in all 

containers comprising the sample such defective units do not 

exceed 10 percent, by weight, of all the units, and the overall 

appearance and edibility of the product is not seriously affected by 

the presence of defective units.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the 

requirements of paragraph (c) of this section may be given a score of 0 to 

31 points and shall not be graded above Substandard, regardless of the 

total score for the product (this is a limiting rule).

§52.5009 Character.

(a) General. The factor of character refers to the texture or consistency and 

condition of the flesh, the degree of freedom from pithy units and tough or 

coarse fibers, the uniformity of tenderness of the frozen sweetpotatoes 

after heating in a suitable manner, and the tendency of the frozen 

sweetpotatoes (except for mashed style) to retain their apparent original 

conformation and size without disintegration.

(b) "A" classification. Frozen sweetpotatoes that possess a good character 

may be given a score of 18 to 20 points. Good character and 

consistency has the following meaning for the applicable styles:

(1) Whole baked. The flesh is not soggy or dry and is practically free 

DRAFT

from tough or coarse internal fibers.
10

(2) Whole stuffed; halves stuffed; mashed. The mass or stuffing 

possesses a uniformly smooth texture and consistency and is free 

from lumps and tough or coarse fibers. 

(3) All other styles. The units possess a uniformly smooth texture, 

are practically free from tough or coarse fibers, and may be firm to 

soft but hold their apparent original conformation and size without 

material disintegration.

(c) "B" classification. If the frozen sweetpotatoes possess a reasonably 

good character, a score of 16 or 17 points may be given. Reasonably 

good character and consistency has the following meaning for the 

applicable styles:

(1) Whole baked. The flesh is not excessively dry and is reasonably 

free from tough or coarse internal fibers.

(2) Whole stuffed; halves stuffed; mashed. The texture and 

consistency of the mass or stuffing may be coarse and stiff but 

practically free from lumps, and not more than a few tough or 

coarse fibers may be present.

(3) All other styles. The units possess a reasonably uniform smooth 

texture, are reasonably free from tough or coarse fibers, and 75 

percent, by weight, or more of the units hold their apparent original 

conformation and size without material disintegration.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the 

requirements of paragraph (c) of this section may be given a score of 0 to 

15 points and shall not be graded above Substandard, regardless of the 

total score for the product (this is a limiting rule).

§52.5010 Preparation by heating.

Prepared by heating in a suitable manner means by either of the following applicable 

methods:

(a) Oven method. (Applicable to any style.)

(1) Place the product and packing media, if any, in a shallow pan (or 

use the open carton if suitable for heating) of sufficient size so that 

the product may be spread to a uniform thickness of not more than 

DRAFT

1-1/2 inches; and
11

(2) Place pan (or open carton) and frozen contents into properly 

ventilated oven, preheated to 375 degrees F., and allow to remain 

30 minutes or longer until the interior portions of the larger units are 

thoroughly heated and cooked; or

(b) Pot method. (Not applicable to baked and stuffed styles). Place the 

product while still in the frozen state in a stainless steel cooking utensil 

and add enough water to cover the product. Bring to a boil, cover, and 

simmer until the larger units are thoroughly cooked.

§52.5011 Ascertaining the grade of a lot.

The grade of a lot of frozen sweetpotatoes covered by these standards is determined by 

the procedures set forth in the Regulations Governing Inspection and Certification 

of Processed Fruits and Vegetables, Processed Products Thereof, and Certain 

Other Processed Food Products (7 CFR 52.1 through 52.83).

DRAFT
12

§52.5012 Score sheet for frozen sweetpotatoes.

Size and kind of container ................................................................................................

Container marks or identification ......................................................................................

Label.................................................................................................................................

Package contents (ounces)..............................................................................................

Weight of media (ounces)-if contained separately............................................................

Style of pack of sweetpotatoes.........................................................................................

Count (whole; halves).......................................................................................................

Type of media (if any).......................................................................................................

Brix measurement of media (if liquid and contained separately) ......................................

Color (yellow; golden; mixed) ...........................................................................................

Factors Score Points

Color...........................................................

Uniformity of size........................................

Absence of defects.....................................

Character....................................................

Total Score.......................................

20

20

40

20

100

“A”

“B”

“SStd”

“A”

“B”

“SStd”

“A”

“B”

“SStd”

“A”

“B”

“SStd”

18-20

16-17 

0-15

18-20

16-17

0-15

36-40

32-35

0-31

18-20

16-17

0-15

2/ 

1/ 

1/ 

1/ 

1/ 

1/ 

1/ 

Flavor and odor ................................................................................................................

Grade ...............................................................................................................................

1/ Indicates limiting rule.

2/ Mixed Col

DRAFT

or limited to Grade B or lower grade (partial limit limiting rule)